Where is the specialty of hot and sour soup?

Hot and sour soup is a specialty of Sichuan.

Hot and sour soup is a traditional snack in Sichuan, which belongs to Sichuan cuisine or Hunan cuisine. Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots, Baoning vinegar and other materials boiled in clear soup.

Matters needing attention in making hot and sour soup:

1, besides material selection, the most important thing is the ratio of pepper to vinegar, which is about 5: 6.

2. Remember not to let the pepper "evaporate" prematurely. The correct time to put it in is when the main ingredient is 90% half cooked, and it will cook for 10 second when it is fully cooked, which not only keeps the spicy taste of pepper, but also does not leave a choking taste.